A good broth is not just a base for a soup, but also a wonderful dish on its own. Of course, taste should be in the first place, but it is simply pointless to argue with the fact that the food looks appetizing.
Simple rules for cooking broth
The choice of meat for the broth is very large - chest or back parts, shank, loin, pieces with bone or pulp. The choice of meat depends on your preference. But if you use pieces with bone, then it is advisable to chop it up - this way the broth will be more rich and rich.
Rinse the meat thoroughly before cooking and (optionally) trim the fat. Some experienced housewives, in order to avoid an unpleasant sediment after the first boil, drain the water, wash the meat and only after that they put the broth to boil. The smaller the pieces of meat, the more nutrients will pass into the broth, the tastier it will be.
Use stainless steel or enamelled pots to cook the broth - they will not spoil the taste of the dish. Also try to use larger containers so that the liquid does not reach the edges and the broth does not "run away" during the cooking process.
For 1 kg of meat and bones, you need about 4.5 liters of water. Experts do not recommend adding water during cooking - this will have the worst effect on the taste of the broth. For a tasty, rich and healthy broth, the meat should be placed in cold water.
How to get clear broth
After boiling, leave the broth on low heat so that it does not gurgle much - so the broth will not be cloudy. After boiling, if you do not drain the water, remove the foam. This simple operation will make the broth clearer and more attractive to the eye. By the way, do not cover the pan with a lid when cooking the broth - the broth will be lighter.
If you use meat from broth, then add a glass of vodka during the cooking process - this will soften the meat and boil away all the alcohol. To make the meat softer, add a couple of pinches of baking soda while cooking.
If you suddenly forgot to remove the foam, then you can use this trick - add some cold water to the broth. After boiling, the foam will float up and you can collect it. The broth will taste slightly worse than without adding cold water, but the look is much more attractive.
If you already have a ready-made broth that needs to be clarified, use regular egg white. Shake them and pour into the boiling broth. The protein will collect the slurry and make the broth clearer. Strain the broth through double cheesecloth for a great, appealing product.
